weetening. If baked, an hour and
a half is sufficient. If boiled, two or three hours. Use a tin pudding
boiler.

RECEIPT 15.--Rice and apple pudding: Boil six ounces of rice in a pint
of milk, till it is soft; then fill a dish about half full of apples
pared and cored; sweeten; put the rice over them as a crust, and bake
it.

RECEIPT 16.--Stirabout is made in Scotland by stirring oat meal in
boiling water till it becomes a thick pudding or porridge. This, with
cakes of oat meal and potatoes, forms the principal food of many parts
of Scotland.

RECEIPT 17.--Hasty pudding is best made as follows: Mix five or six
spoonfuls of sifted meal in half a pint of cold water; stir it into a
quart of water, while boiling; and from time to time sprinkle and stir
in meal till it becomes thick enough. It should boil half or three
quarters of an hour. It may be made of Indian or rye meal.

RECEIPT 18.--Potato pudding: Take two pounds of well boiled and well
mashed potato, one pound of wheat meal; make a stiff paste, by mixing
well; and tie it in a wet cloth dusted with flour. Boil it two hours.

RECEIPT 19.--Apple pudding may be made by alternating a layer of
prepared apples with a layer of dough made of wheat meal, till you have
filled a tin pudding boiler. Boil it three hours.

RECEIPT 20.--Sago pudding: Take half a pint of sago and a quart of milk.
Boil half the milk, and pour it on the sago; let it stand half an hour;
then add the remainder of the milk. Sweeten to your taste.

RECEIPT 21.--Tapioca pudding may be prepared in a similar manner.

RECEIPT 22.--To make cracker pudding, to a quart of milk add four thick
large coarse meal crackers broken in pieces, a little sugar, and a
little flour, and bake it one hour and thirty minutes.

RECEIPT 23.--Sweet apple pudding is made by cutting in pieces six sweet
apples, and putting them and half a pint of Indian meal, with a little
salt, into a pint of milk, and baking it about three hours.

RECEIPT 24.--Sunderland pudding is thus made: Take about two thirds of a
good-sized teacup full of flour, three eggs, and a pint of milk. Bake
about fifteen minutes in cups. Dress it as you please--sweet sauce is
preferred.

RECEIPT 25.--Arrow root pudding may be made by adding two ounces of
arrow root, previously well mixed with a little cold milk, to a pint of
milk boiling hot. Set it on the fire; let it boil fifteen or twenty
minutes, stirring it constantly. When cool, add three eggs and